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Ozark Smoked Sausage Soup

Source of Recipe

rick


Recipe Introduction

servings 7 points 4 (1 cup)

List of Ingredients

5 1/2 cups water or unsalted chicken broth
1 1/2 cups dried 15-bean mixture, cleaned and soaked
1/2 teaspoons instant chicken or vegetable bouillon granules
1 1/2 cups sliced smoked sausage or kielbasa, at least 97% lean (about 8 ounces)
1 1/4 cups diced unpeeled potato (about 1 medium-large)
3/4 cup chopped yellow onion
1 medium carrot, peeled and sliced
1 stalk celery, sliced (include the leaves)
2 teaspoons crushed fresh garlic
2 bay leaves
2 teaspoons ground paprika
1 1/2 teaspoons dried savory
1/4 teaspoon ground black pepper


Recipe

Place the water or broth, beans, and bouillon granules in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 45 minutes.

Add all of the remaining ingredients to the pot, increase the heat to medium-high, and allow the mixture to come to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 45 to 60 additional minutes, or until the beans are soft and the liquid is thick. Periodically check the pot during cooking, and add a little more water or broth if needed.

Remove the bay leaves from the soup, and discard. Ladle the soup into individual serving bowls, and serve hot.


(per 1-cup serving)

Cal: 219
Carbohydrate: 37 g
Cholesterol: 14 mg
Fat: 1.5 g
Fiber: 8.7 g
Protein: 16 g
Sodium: 421 mg